NC Food Innovation Lab - 2022

Aimutis, W. R. (2022). [Review of Plant-Based Proteins: The Good, Bad, and Ugly]. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, 13, 1–17. https://doi.org/10.1146/annurev-food-092221-041723

LaFountain, L. J., Johanningsmeier, S. D., Breidt, F., Jr., Stoforos, G. N., & Price, R. E. (2022, March 15). Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.16112